Directions
- 1Take your cabbage, remove the core, and separate the leaves, keeping them as whole as possible.
- 2Blanch the cabbage leaves in boiling water for a couple of minutes until they become malleable.
- 3Remove the leaves from the water and set them down on a tea towel to cool.
- 4Brown off the pork mince with some olive oil in a large pot.
- 5Remove the browned meat and replace it with your mirepoix of onion, carrot, and celery.
- 6Slice your garlic and add it to the pot about a minute after the mirepoix.
- 7Dice your mushrooms and add them to the pot once the other vegetables have softened.
- 8After a couple more minutes, return the meat to the pot.
- 9Season well with salt and pepper, a grating of nutmeg, and a teaspoon of allspice.
- 10Squeeze in 2 tablespoons of tomato paste.
- 11Stir in the tomato paste and then add in a cup of chicken stock.
- 12Cook this gently for about 5-10 minutes until the liquid has been cooked off.
- 13Transfer the meat mixture to a large bowl and allow it to cool down.
- 14Add eggs, breadcrumbs, and parsley to the cooled meat to complete the filling.
- 15Line a buttered tin with the blanched cabbage leaves.
- 16Add a third of the meat filling into the lined tin.
- 17Follow with a cabbage leaf.
- 18Repeat layering the meat and cabbage leaves until the case is full.
- 19Add a couple of knobs of butter on top to help it cook.
- 20Put the tin in the oven for 30 minutes.
- 21Take it out of the oven and remove the foil.
- 22Return to the oven for an extra 10 minutes.
- 23Leave your masterpiece on the window sill to cool a little before removing it from the tin.
- 24Serve up in front of all your guests, slicing like a cake.
Ingredients
- 1 whole large cabbage
- 1 kg pork mince
- 1 large carrot
- 1 onion
- 2 celery sticks
- 3 garlic cloves
- 150 g chestnut mushrooms
- Thyme
- 2 tablespoon Tomato paste
- Nutmeg
- 1 teaspoon allspice
- 250 ml chicken stock
- Butter
- 2 eggs
- 75 g dried breadcrumbs
- Parsley
- Salt
- Pepper
- Olive oil
Equipment
buttered tinlarge potlarge bowl
Tips
- To keep the leaves whole, blanch them in boiling water for a couple of minutes until malleable, but don't over-boil to retain color.
- This recipe also works well when just stuffing individual leaves if you don't want to make it on a large scale.
- Serve in front of guests, slicing like a cake.
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